1 lb. sweet Italian sausage
2 tbsp. butter
1 tbsp. olive oil
1 c. chopped onions
1 c. dry white wine
1 tsp. thyme
2 whole cloves
1 c. whipping cream
1/4 c. freshly grated Parmesan cheese
1/4 tsp. nutmeg
Salt
White pepper
1/4 c. butter
1 lb. fettucini
Grated Parmesan cheese
Cayenne pepper

Remove sausage from casings. Crumble and saute in a large skillet over moderate heat. Cook until well done. Drain and discard fat. Return to skillet along with butter and oil. Add onions and saute. Stir in wine, thyme and cloves. Cover and simmer over low heat for 30 minutes. Discard cloves. Mix in cream, cheese, nutmeg and seasonings. Cook over moderate heat until cream thickens, 3 to 5 minutes. To serve, place hot pasta cooked al dente (drained) and add remaining butter in a 2 1/2 quart bowl. Toss well and spoon onto warmed plates. Top with sausage mixture. Sprinkle with Parmesan and cayenne. Serves 6.